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Coconut Curry Chicken

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Ingredients Method

Ingredients
  

  • 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 1 onion finely chopped
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 2 tablespoons curry powder
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon cayenne pepper optional for extra heat
  • 1 can 14 oz coconut milk
  • 1 cup chicken broth
  • 1 can 14 oz diced tomatoes
  • 2 tablespoons tomato paste
  • Salt and pepper to taste
  • Fresh cilantro for garnish optional

Method
 

  1. Instructions: 1 Heat the olive oil in a large skillet over medium heat.
  2. Add the chopped onion and cook until softened, about 5 minutes.
  3. Stir in the minced garlic and fresh ginger, cooking for another 1-2 minutes.
  4. Add the chicken pieces to the skillet and cook until they are no longer pink, about 5-7 minutes.
  5. Stir in the curry powder, ground turmeric, ground cumin, ground coriander, and cayenne pepper if using. Cook for another 1-2 minutes until the spices are fragrant.
  6. Pour in the coconut milk, chicken broth, diced tomatoes, and tomato paste. Stir well to combine.
  7. Bring the mixture to a simmer and let it cook for 20-25 minutes, or until the chicken is tender and the sauce has thickened.
  8. Season with salt and pepper to taste.
  9. Garnish with fresh cilantro if desired and serve hot over rice or with naan bread.
  10. Notes: Perfect for a cozy family dinner or meal prep for the week.
  11. This curry tastes even better the next day, so don't worry about making extra!
  12. You can add your favorite veggies like bell peppers or spinach for extra nutrition.